I truly understand why my family loves it when I make this Creamy Chicken Thigh dish. The secret is to use Skin on Bone In Chicken thighs because this recipe will melt in your mouth.
The flavor alone does wonders to the palette. You might even think it was made by a gourmet chef. My only advice is to perhaps double this recipe, even if you’re making it just for you. It will save you time and you will have food for nearly a week.
I can pretty much guarantee you that you will not get tired of having this meal three nights in a row. I never do and my family can attest to the same.
Now that I’ve piqued your interest and definitely your taste buds, you might be wondering: What’s so special about this dish? Ok. Let’s find out shall we?
It’s all in the skin on bone in chicken thighs AND the sauce. When the two are merged together and placed on a bed of rice or a helping of pasta, you will cluck with joy.
I am a seasoning queen. I love experimenting in my kitchen. The smell of garlic gets my nostril percolating. I am sure I am not the only one.
For a recipe to taste this fancy and mouthwatering, you have to pull up your sleeves and add an extra touch to reap the rewards.
Creamy Chicken Thighs
Course: Chicken Recipes, Dinner Recipes, Easy Recipes, Family Recipes, Kid Friendly Recipes, Low Cost Recipes, Lunch Recipes, Pasta RecipesDifficulty: Easy4
servings10
minutes20
minutesIngredients
- For the Chicken:
4 bone in and skin on chicken thighs
1 tablespoon extra virgin olive oil
1 tablespoon garlic powder
1 teaspoon smoked paprika
salt and pepper, to taste
- For the Sauce:
1 tablespoon unsalted butter
1 shallot, finely sliced
1 cup frozen broccoli
1 ½ cups heavy cream
1 teaspoon Italian seasoning
1 tablespoon garlic powder
Salt and pepper, to taste
½ cup cherry tomatoes, sliced in half
- Optional: pasta or rice for serving
Directions
- For the Chicken:
- Season chicken thighs with garlic powder, smoked paprika, salt and pepper.
- Next, in a large skillet over medium high, heat 1 tablespoon olive oil and sear chicken for 7 to 8 minutes per side or until temperature reaches 165°F.
- Remove from skillet and set aside to rest.
- For the Cream Sauce:
- In the same skillet over medium heat, add butter, sliced shallot and broccoli. Sauté for 5 minutes.
- Next, add heavy cream, Italian seasoning, garlic powder, salt, pepper and cherry tomatoes. Stir and cook for 6 to 8 minutes.
- Add chicken back to skillet and coat all pieces evenly with the sauce.
- Finally, Serve and Enjoy!
For Part One of this dish, I started first with seasoning the chicken with garlic powder, salt, pepper and smoked paprika. Again, to get the full flavor, purchase Skin on Bone In chicken thighs.
Once the chicken was fully cooked, I sat it aside and got started with Part Two of this recipe, which entailed making the sauce to accompany the chicken. I used the same cast iron skillet that I used for the chicken, to make the sauce.
I pulled out the unsalted butter, heavy cream, Italian seasonings, shallots, broccoli and cherry tomatoes and they all merged together and created a thick creamy sauce. Just imagine being mesmerized by the tantalizing smell in the air.
To save yourself a little time, while the sauce is being made, start working on Part Three and boil the water to make your rice or pasta. I chose angel hair pasta for this dish. In the past, I have used rice. You cannot go wrong with either one.
Okay. Are you ready for Part 4? I told you this recipe was a labor of love and who doesn’t like a Really Good Meal. Part 4 is Super Easy. Grab a plate and eat until your heart’s content OR until your stomach is full! Enjoy Every Flavorsome Bite!
